You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!

Chosera 400 GritRating:4Name:OzgurLocation (City, State):Izmir, Turkeyhttp://www.chefknivestogo.com/ch400grstwib.htmlReview:Chosera #400 is a hard and very dish resistant stone. It takes a little time to form slurry, but then it glides on yanagi’s blade. You may first try this stone for setting bevels/minor repairs on yanagis before going to a rougher stone. I prefer this over Beston #500 on yanagi, because Beston frequently needs water and its abbrasives get cought up in front on shinogi line and scratches the flat part of yanagi.On deba knife, this stone feels a little rougher, because of deba’s thick and narrow blade characteristics. For deba, I would prefer either Naniwa #150 or Beston #220, which Mark added lately. On the other hand, I would prefer it over Beston #500 on deba, as well. On double bevel knives, I don’t like it much because the narrow blade road skids on the stone rather than bite into it. At the end, if you have space for another stone, buy it for single bevel knives to use it for light bevel setting/minor repair work or as intermediary stone between very rough and medium grit stones. Good stone.

Who is online

Users browsing this forum: No registered users and 2 guests

You cannot post new topics in this forumYou cannot reply to topics in this forumYou cannot edit your posts in this forumYou cannot delete your posts in this forumYou cannot post attachments in this forum